Roasted Sweet Potato Fajita Salad
Ingredients
- 2 large sweet potatoes, washed and peeled about 1 1/4 pounds
- 1 15-oz can black beans salt-free or low sodium, rinsed
- 1 medium bell pepper (red, orange, yellow, green), chopped
- 1 cup corn kernels I used frozen
- 1 *jalapeño, seeds removed and chopped *Optional for spice
- 4 green onions, chopped
- 1/2 cup cilantro leaves, chopped
- 1 avocado, seed removed and chopped
- 2 Medjool dates, pitted and chopped
- 4 tbsp lime juice
- 2 tbsp Dijon mustard
- 1/2 tsp black pepper Adjust to taste
Instructions
- Preheat oven to 350°F.
- Pour hot water over dates and allow to soak for 10 minutes.
- Wash and peel sweet potatoes. Chop into about 1/2-1 inch pieces (bite size) and spread on baking sheets lined with parchment paper.
- Bake sweet potatoes for about 30 minutes, stirring after about 15 minutes. Watch so they don't burn. Cook until fork tender, and allow to cool.
- While sweet potatoes are cooking, mix together beans, bell pepper, corn, jalapeño (if using), onions, and avocado.
- In a separate bowl, whisk together dates, lime juice, mustard, and black pepper. Alternatively, can use blender (may need to add some of the soaking water).
- Add dressing to bean mixture and toss well.
- Add cooled potatoes and toss together. Taste and adjust seasoning as needed.
- Serve over a bed of greens or as a separate dish. Garnish with sprigs of cilantro.
Notes
From Eatandlivehealthfully.com